Dacquoise
Ingredients
for 8 people
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300 g dark chocolate 68%
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180 g of YUMGO White
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60 g brown sugar
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180 g vegetable milk
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80 g coconut oil
Steps
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Heat the vegetable milk. Just before it boils, mix the milk with the chocolate to melt it.
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Add the coconut oil to the milk mixture then mix.
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Cool the mixture until it is just warm.
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Beat YUMGO Blanc until stiff, using the maximum speed of the mixer.
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Incorporate the sugar gradually during the expansion of YUMGO then pour over the melted chocolate.
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Mix gently with a spatula.
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Pour into the containers.
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Keep cool for 2 to 3 hours.
CHOCOLATE FONDANT
Ingredients
Crème anglaise
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250 g of half skimmed milk or plant based milk
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250 g of 35% liquid cream or plant based cream
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50 g of sugar
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- of vanilla
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15 g Yumgo WHOLE POWDER
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85 g water (to hydrate the powder)
YUMGO en neige
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90 g of sugar
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- g of vanilla powder
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13,5 Yumgo WHITE POWDER
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111,5 g water (to hydrate the powder)
Process
Crème anglaise
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Rehydrate YUMGO whole powder with water.
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Add the sugar to the rehydrated YUMGO powder.
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Mix the milk and cream and add the rehydrated whole YUMGO and the sugar to the milk/cream mixture.
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Boil all ingredients.
YUMGO WHIPPED WHITES
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Mix YUMGO white powder and water to rehydrate it.
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Whip YUMGO white and add the sugar and the vanilla powder.
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Fill greased 6 cm half-spheres with the whipped YUMGO white..
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Cook in the microwave at maximum power for about 1 minute.
ASSEMBLY
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Unmold YUMGO island and place on top of creme anglaise.